Recipe - Quatre-Epices (French 4 Spice Blend)

5 teaspoon Black peppercorns
2 teaspoon Grated nutmeg
1 teaspoon Doves
1 teaspoon Dried ginger

The standard French "fourspice" blend is based on pepper. It is commonly
used in charcuterie and in dishes that need long simmering, such as stews.
Sometimes cinnamon or allspice is used in the blend.

Grind all the ingredients to a fine powder. In an airtight container, the
mixture will keep for 34 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 The book is lavishly illustrated with full color
photographs of the herbs and spices whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MCRecipe Digest V1 #619
by "Mary Spyridakis" MSpork@msn.com on May 23, 97